Brewed in July 2008
Tajima area, Hyogo Prefecture - Asago City, Santo Town's Sake
The last sake report of 2021 was from my hometown in Fukui (Ippongi).
The first sake of 2022 is from Hyogo, my current home and the place that nurtured me (although I drank it at my parents' house in Fukui).
A little hiney aroma.
A little bit of crisp acidity is pleasant.
I wonder if this moderate acidity is the reason why I never get tired of drinking it.
The taste is different from the Tajima Chikara dry sake I drank before.
This year, too, I will cherish each encounter with sake.
My goal is to have fun and drink in moderation.
Thank you for your continued support this year!
The second sake in the Tajima brewer's pride set
We compared the Kumezakura and the Gouriki sake rice (is there a difference between the Gouriki sake rice of Tottori and the Gouriki of Tajima? (Is there any difference between Tottori's and Tajima's?
(Is there a difference between Tottori's Kumezakura and Tajima's Gouriki?) They are similar in their strong and sharp stimulation, but this one is a little milder.
The Kumezakura is straight and crisp, while the Tajima Chikara is like a fork ball that sinks and disappears.
Tajima Chikara is like a fork ball that sinks and disappears.
It is a sake to savor this grace. It is quite interesting.
The moment you take a sip, the flavor, acidity, and richness explode in your mouth. What the heck is this good! I drank it all cold. Next time I buy it, I'll try it hot too. Today, we're having yakisoba and shumai for the Umauma Way.
Tajima no Junmai Ginjo Nama Genshu
I bought it when I went to the Japan Sea side
I think it was Kasumi.
According to the sake shop owner, it's a very rare sake.
I like the taste of the rice and the sweetness of the sake.
It's very delicious.
The sense of the label is wonderful! I bought this sake at a glance from a variety of sake. It tastes clean and slightly sweet. Rather than gulping it down, it's better to sip it a little at a time and savor it. Today, we had udon noodles and this sake from noon. The clear sake mixed with the broth of the udon. It was a good combination. It was very good.
Junmai Ginjo Nama Genshu, 58% polished rice, 16-17% alcohol by volume
Nose melon, fruity but showing the way to raw hine
Sweetness is light.
The acidity is a mixture of carbonation and refreshing.
Bitterness, little astringency
The sweetness makes it a good summer sake.
65% Gohyakumangoku, 16% alcohol by volume, lit
Aroma: Smoked? Slightly hiney? and grapes.
The acidity is strong and firm.
Bitterness, astringency and roughness on the tongue.
I think it is good in general.
Tajima Gouriki
65% polished rice, 16% alcohol by volume, lit
Fruity aroma, apple, grape, peach.
Less sweet and refreshing, with a strong acidity.
Smooth on the tongue
Easy to drink and delicious.
A beautiful sake with a mouthfeel that brings together the aroma, sweetness, fruity, deliciousness, and spiciness of Hyogo sake ...... all at once. It's full of flavor and richness.
